UKADICHE MODAK
-November 19,2023
How to make Modak
Make Sweet Stuffing
1. Chop the jaggery and keep aside. Also grate the coconut and set aside. You will need 1 cup jaggery and 1 cup fresh grated coconut.
If you do not have access to fresh coconut, then use frozen coconut or desiccated coconut.
For desiccated coconut use fine grates or fine shreds. Is using frozen coconut, thaw it prior to cooking.
2. Heat ghee in a pan. Add ½ teaspoon poppy seeds. Keep heat to a low. Fry for some seconds till the poppy seeds start crackling.
3. Then add 1 cup grated fresh coconut (100 grams) and 1 cup chopped jaggery (200 grams).
4. Mix well and cook this coconut-jaggery mixture on a low heat.
5. The jaggery will melt first. Cook on a low heat and stir often.
6. Stirring often cook this mixture till the moisture from the jaggery begins to dry – about 7 to 9 minutes. Switch off the heat.
4. Mix well and cook this coconut-jaggery mixture on a low heat.
5. The jaggery will melt first. Cook on a low heat and stir often.
6. Stirring often cook this mixture till the moisture from the jaggery begins to dry – about 7 to 9 minutes. Switch off the heat.
Don’t overcook as the jaggery then hardens. Keep this coconut-jaggery filling aside and let it cool completely. On cooling, the mixture will thicken more.
7. The following is an optional step. You can add 1 tablespoon rice flour to this mixture and mix well.
The rice flour helps to absorb moisture if any from the sweet stuffing. Set the stuffing aside to cool.
Make Rice Flour Dough
8. In a pan add 1.5 cups water, ¼ teaspoon oil or ghee and ¼ teaspoon salt. Keep it on the stovetop.
9. Let this mixture come to a boil.
10. Add 1 cup rice flour (150 grams). You can use Homemade Rice Flour or packaged flour. Make sure the rice flour is fresh and within its shelf period.
11. Quickly stir and mix the rice flour with the water.
12. Stir till all the rice flour is mixed with the water. Switch off the heat. Remove the pan from the burner and keep on the workplace. Cover the pan with a lid for 4 to 5 minutes.
13. Now take all the dough in a plate or thali or in a bowl. Gather the dough together and begin to knead it.
The dough will be hot when you begin to knead. So spread some water on your palms and knead the dough. Knead the dough very well.
If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
14. Knead to a smooth and soft dough without any lumps.
15. Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls.
Keep the balls covered with a kitchen towel. The balls should not have cracks. They should be smooth in appearance.
Shape Modak Without Mould
16. Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape to a medium thickness.
You can apply ghee or oil in your palms, while flattening. You can keep the edges slightly thin and the center can be thick.
17. Place a few teaspoons of the prepared stuffing in the center.
18. Press the edges as shown in the pic below. You can also press the edges first and then place the stuffing.
19. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.
You can also use ready modak moulds. They are usually available in shops and market some days before the Ganesh Chaturthi festival.
Shape Modak With Mould
20. Grease the modak mould with a bit of ghee or oil. Then close or lock the mould. Put the dough ball inside the mould and press it so that a space is made in the center. The rice dough will form a layer touching the walls of the mould.
21. Place the sweet stuffing.
22. Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak.
23. Open or unlock the modak mould. Remove the modak gently from the mould. Shape all modaks this way with mould.
Keep the shaped modak covered with a napkin so that the rice dough does not dry out.
24. Make all the modak this way. Brush or grease a pan with some oil or ghee. The pan can also be lined with banana leaves or turmeric leaves.
Place the shaped modak in the greased pan with some space around them.
Steam Modak
25. Take 2 to 2.5 cups water in a pot, pressure cooker or an Instant Pot steel insert. Place a trivet or a rack. Heat the water till starts to boil on a high heat.
For instant pot, use the sauté option and let the water begin to boil.
26. I have stacked two pans for steaming 16 modak. But you can also steam the modak in separate batches.
Remember to cover the shaped modak with a moist muslin or cotton napkin before you begin to steam.
27. Cover the pan and steam modak for 10 to 15 minutes on medium-low heat. Once steamed, drizzle a few teaspoons on ghee on them if you prefer.
Some modak may crack while shaping or steaming, but it is fine. You can forgive yourself if you are making modak for the first time.
The modak should not feel sticky to touch when cooked perfectly. If they look or feel sticky, then steam them for a few minutes more.
On the Instant Pot, use the steam function on high pressure for steaming and keep the steam vent in venting position so that the steam releases while steaming.
Use a stop watch to set the time to 10 or 12 minutes. When the steaming is complete, lift the valve carefully to remove any pressure and then open the lid.
28. Ukadiche Modak is ready for offering Bhagwan Ganesha. Modak keeps well for a couple of days in the refrigerator.
While serving after refrigerating, steam them in a pan till warm or sprinkle some water on them and microwave till warm.
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